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Modelling of beef sensory quality for a better prediction of palatability

(2014) MEAT SCIENCE. 97(3). p.316-322
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Keywords
GRADING SYSTEM, BOVINE MUSCLES, EATING QUALITY, UNITED-STATES, TENDERNESS, BIOCHEMICAL TRAITS, MUSCLE CHARACTERISTICS, INTRAMUSCULAR FAT-CONTENT, BRATZLER SHEAR FORCE, MEAT STANDARDS AUSTRALIA, Eating quality, Beef, Quality assurance scheme, Quality marks, Modelling

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Citation

Please use this url to cite or link to this publication:

MLA
Hocquette, Jean-François, Lynn Van Wezemael, Sghaier Chriki, et al. “Modelling of Beef Sensory Quality for a Better Prediction of Palatability.” MEAT SCIENCE 97.3 (2014): 316–322. Print.
APA
Hocquette, Jean-François, Van Wezemael, L., Chriki, S., Legrand, I., Verbeke, W., Farmer, L., Scollan, N. D., et al. (2014). Modelling of beef sensory quality for a better prediction of palatability. MEAT SCIENCE, 97(3), 316–322.
Chicago author-date
Hocquette, Jean-François, Lynn Van Wezemael, Sghaier Chriki, Isabelle Legrand, Wim Verbeke, Linda Farmer, Nigel D Scollan, et al. 2014. “Modelling of Beef Sensory Quality for a Better Prediction of Palatability.” Meat Science 97 (3): 316–322.
Chicago author-date (all authors)
Hocquette, Jean-François, Lynn Van Wezemael, Sghaier Chriki, Isabelle Legrand, Wim Verbeke, Linda Farmer, Nigel D Scollan, Rod Polkinghorne, Rune Rødbotten, Paul Allen, and David W Pethick. 2014. “Modelling of Beef Sensory Quality for a Better Prediction of Palatability.” Meat Science 97 (3): 316–322.
Vancouver
1.
Hocquette J-F, Van Wezemael L, Chriki S, Legrand I, Verbeke W, Farmer L, et al. Modelling of beef sensory quality for a better prediction of palatability. MEAT SCIENCE. 2014;97(3):316–22.
IEEE
[1]
J.-F. Hocquette et al., “Modelling of beef sensory quality for a better prediction of palatability,” MEAT SCIENCE, vol. 97, no. 3, pp. 316–322, 2014.
@article{4425365,
  author       = {Hocquette, Jean-François and Van Wezemael, Lynn and Chriki, Sghaier and Legrand, Isabelle and Verbeke, Wim and Farmer, Linda and Scollan, Nigel D and Polkinghorne, Rod and Rødbotten, Rune and Allen, Paul and Pethick, David W},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {GRADING SYSTEM,BOVINE MUSCLES,EATING QUALITY,UNITED-STATES,TENDERNESS,BIOCHEMICAL TRAITS,MUSCLE CHARACTERISTICS,INTRAMUSCULAR FAT-CONTENT,BRATZLER SHEAR FORCE,MEAT STANDARDS AUSTRALIA,Eating quality,Beef,Quality assurance scheme,Quality marks,Modelling},
  language     = {eng},
  number       = {3},
  pages        = {316--322},
  title        = {Modelling of beef sensory quality for a better prediction of palatability},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2013.07.031},
  volume       = {97},
  year         = {2014},
}

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